Divine Fudgy Chocolate Brownie - Made Allergy Friendly Without Gluten, Dairy, Egg Or Nuts

This allergy friendly variation on a much loved classic will blow you away.  With its soft velvety texture, its hard to believe its made without gluten.


  • 1¼ cup gluten free flour blend (not self raising)

  • ¼ cup coconut flour

  • 1 cup brown sugar

  • ½ cup cocoa

  • ½ cup + 2 Tbsp milk (dairy free if required)

  • ½ cup oil

  • 1½ tsp vanilla

  • ¼ tsp baking soda

  • 2 tsp guar gum

  • pinch of salt


  1. Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.

  2. Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.

  3. Spray or line an 20cm x 20cm pan with baking paper for easy removal. Evenly spread batter.

  4. Bake at 180 degrees C for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall.

  5. Allow to fully cool before cutting an removing from pan.

Variation - try adding 1/2 cup of desiccated coconut or 1/2 cup frozen berries


© 2018 by Allergy Well Ltd

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